Rainbow Cheezecake

A sweet treat for Shiny Happy People! I've made vegan cheesecakes for years, but the thought of attempting a rainbow version felt a bit daunting. No more! Like anything in life, you simply have to go for it. Then you think, "why haven't I done this sooner?" "Just Do It" pretty much applies to everything in life. This easy recipe was sourced via @3.bunnies. Amazing recipes and amazing instagram! Have fun and enjoy!



For the Crust:
1 1/2 cups of ground graham crackers
1/3 cup of softened vegan butter

For the Filling:
2 tubs of vegan cream cheese
3 cups of soaked raw cashews
1 1/3 cup of agave
1/3 cup of lime juice
2/3 cup of coconut oil

1 tbs + 1 tsp of Suncore Foods® Yellow Golden Berry Supercolor Powder
1 tbs of Suncore Foods® Pink Pitaya Supercolor Powder
1 tbs of Suncore Foods® Orange Carrot Supercolor Powder
1 tsp of Suncore Foods® Blue Butterfly Pea Flower Supercolor Powder
1 tsp of Suncore Foods® Emerald Pandan Leaf Supercolor Powder
1 tbs of Suncore Foods® Sapphire Wolfberry Supercolor Powder


1. In a large bowl mix together with hands ground graham crackers and softened butter. Place and press into a pie dish of choice. Freeze for two hours.

2. Place all ingredients for filling into a blender and blend until smooth. Grab seven small bowls and divide filling equally. For each bowl and one color and mix well.

3. Gently add a dollop of each color into the pie dish repeating process until finished. With a skewer dip into pie filling down to the crust and form a circle on the outer edge repeat process going in opposite directions moving towards the center of the pie. Place it freezer for 4 hours.

4. Once pie is ready slice and enjoy. Keep pie stored in freezer.